- Special Pricing
- Active Time 25m
- Total Time 1h 25m
Makes 10 servings
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 24 baby onions, peeled and trimmed
- 1/2 cup all-purpose flour
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 5 pounds beef chuck, trimmed of all fat and cut into 1 1/2-inch cubes
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 1/2 cups beef broth or stock
- 1 teaspoon dried basil
- 2 teaspoons dried thyme
- Peel of 1 orange
- 3 medium carrots, peeled, cut into 1/4-inch slices
- Cooked hot noodles, for serving
In a large saucepan or Dutch oven over medium-high heat, warm the oil with the butter until melted and almost sizzling. Add the onions and saute, turning frequently, until browned on all sides, about 10 minutes. Remove the onions with tongs or a slotted spoon.
In a large bowl, mix together the flour, salt and pepper. Add the beef and coat evenly with the seasoned flour.
Working in batches, if necessary, cook the beef in the fat that remains in the pan, stirring frequently, until the beef is browned evenly on all sides, about 5 minutes.
Add the tomato paste and stir to coat the beef. Add the wine, broth, basil, thyme, orange peel and carrots. Return the onions to the pan. Stir thoroughly and bring the mixture to a simmer. Reduce the heat to medium, cover, and simmer until the beef is tender, about 1 hour.
Taste and adjust the seasonings, if necessary. Remove and discard the orange peel. Serve the stew over the hot noodles.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
440 calories; 16g total fat; 161mg cholesterol; 916mg sodium; 13g carbohydrates; 2g fiber; 55g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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